Crispy Baby Corn Machurian

My first Indo-Chinese dish of Gobi Manchurian became a big hit among my family members. Since the preparation method is same for almost all the Manchurian recipes, I started to prepare it very frequently and also with other ingredients like Baby corn and Paneer. Today’s baby corn Manchurian was very delicious which added more crispiness to the crispier baby corns. I used very less flour (very light enough to coat the baby corns) to get the crispiness. Here you go with the recipe.

Basic Information:

Preparation Time: 15 minutes

Cooking Time: 20-30 minutes

Serves: 2

Ingredients:

For Frying:

Baby corns – 180 grams/ 15 pieces

All purpose flour/Maida – 2 tablespoon

Cornflour – 1 tablespoon

Ginger Garlic paste – 1/2 teaspoon

Red chilli powder – 1/4 teaspoon

Salt – to taste

Oil – for frying

For Manchurian:

Oil – 2 teaspoon

Onion – 1/2 cup finely chopped

Capsicum – 1 small no,cubed

Green chillies – 3, finely chopped

Ginger Garlic paste – 1 teaspoon

Soy sauce – 1 teaspoon

Tomato sauce – 1 teaspoon

Salt – to taste

Spring onion – 1 no, finely chopped (optional)

Coriander leaves – 2 no, finely chopped

Method:

For Frying:

1) In a mixing bowl, mix maida, cornflour, ginger garlic paste, red chilli powder and salt.

2) Add little water at a time and mix well without any lumps.

3) Beat the mix to a medium water consistency, very lightly to coat the baby corns.

4) Cut the baby corn into half and diagonally into two. This gives 4 pieces of baby corns and put them into the mixing bowl. If the baby corns very tender, diagonal cutting is alone enough.

5) Mix well and make the batter to coat the baby corns

6) Heat oil in kadai/pan and when it is hot, add baby corns slowly.

7) Fry baby corns well till they become golden brown. Medium high heat is enough.

8) Once cooked, transfer to a paper towel to absorb the excess water.

For Manchurian:

1) In a kadai/pan, heat oil.

2) When it is hot, add ginger garlic paste and green chillies. Saute them for a minute.

3) Add onions and saute them till the onions become translucent.

4) Add cubed capsicum and salt. Saute again till the capsicum becomes crispy and cooked. If required sprinkle little quantity of water to cook capsicum.

5) Add soy sauce and tomato sauce and toss well for a minute. (I have added enough green chilies and i didn’t add chilli sauce).

6) Add fried baby corns and toss until the sauce coats with the baby corns.

7) Garnish with spring onions and coriander leaves.

8) Serve hot with roti or rice.